The midland journal. (Rising Sun, Md.) 1885-1947, 1887-02-04
4,1S

brary, and is seldom visible on the
street without book or two under
her arm.
Fifteen minutes day devoted to
self improvement and home study
will be felt at the end of the year.
Good thoughts and carefully gathered
experience take up no room, and may
be carried about as our companions ev-
erywhere, without cost or incumbrance.
An economical use of time is the true
mode OF securing leisure; it enables US
to get through business and carry it
forward, instead of being driven by it.
On the other hand, the miscalculation
of time invovle us in perpetual hurry,
confusion and difficulties, and life be
comes a mere shuttle of expedients, US
ually followed by disaster.
A BREAKFAST DIsH.-Mix half
a pound of cracker crumbs with an
equal quantity of finely minced lean.
boiled ham; moisten this mixture with
a little stock or water and butter, ad-
ding salt to taste. Put the mixture in
baking dish. make depressions in it
the size of an egg and break an egg in
in each hollow. Bake delicate brown
in good oven.
CHOCOLATE PUDDING Add one
ounce of grated chocolate to quart of
milk; boil thoroughly; flavor with va
nilla; set aside to cool; then stir in
yolks of six eggs, well beaten; bake In
buttered pudding dish until it stiffens
like custard. Beat the whites of six
eggs with tablespoonful of powdered
sugar to stiff froth spread over the
top of the pudding; return to the oven
and brown quickly.
GRAHAM GEMs.-One pint and
half of Graham, 8 poonfuls of bak
ing powder, l tablespoonful of butter,
one egg. J cup sugar, teaspoonful of
salt; stir together with sweet milk, or
milk and water, or use water alone, to
batter not much sitter than pancake
batter. Bake in hot oven. Have
your gem pans we'll creased
ONIONS WITH CHEEsE.-Peel and
cut into half-inch slices some large
good onions-Spanish one are the best
Lay these slices in well creased bak-
ing tin, and put them in nice hot
oven till they are baked lovely gold
en- yellow. Then take them out, and
sprinkle them over with salt and pep
per. Cover each slice with a thick
coating of grated cheese, or put on each
thin slice of cheese. Return them to
the oven and let them remain just long
enough to melt the che ese- Re move
them from the baking tin when done
enough-with fsh-slice, so as not to
spoil the shape; arrange them neatly
on hot dish, and serve at once.
APPLES WITH RIoE-There is oft
en- an cutlery among the children of
household against rice puddings; they
seem, generally speaking, to have quite
dislike to them, perhaps because they
get them too often. But l am sure
none of the little folks would object to
rice cooked and served in the following
manner: Wipe thoroughly six or eight
bright, rosy apples; put them into a
saucepan with half ppund of sugar,
the grated rind of lemon and pint
of cold water. Let them simmer very
gently by the stove until quite soft, but
not broken. Boil Il teacupful of rice
with quart Of milk, two tablespoon
fuls of sugar. and the rind Of lemon
grated; when the rice has become
thoroughly soft and the milk is absorb
ed, turn the mixture out into basin,
beat it bfiskly for lew minutes, then
pile it high in the centre of a pie dish.
When the apples are sufficiently COOKED,
arrange them neatly round the rice;
color the juice or syrup with few
drops of cochineal and pour it over all.
Serve hot.